Fenugreek and tarragon scented honey mustard chicken

This chicken
dinner, a quick curry rather, was inspired by two of my most favorite chicken
dishes: the Indian fenugreek chicken (i.e. Murgh Methi), and the American honey mustard
chicken. Tarragon also happens to match very well with curry powder; a pinch of dried tarragon
was added to the sauced, based on that virtue. This quick dish can be served with bread, pasta, or as it
seen above, with rice.

1- Pound each
chicken breast (just to ensure the meat has uniform thickness) and cut to eight pieces. Mix
all the marinade ingredients and let the chicken stand in such mixture for at
least two hours, or preferably overnight.

2- Put a large
pan over medium high heat. When the pan is hot, transfer the chicken pieces (also
all the marinade). Cook in one layer, a minute per side.

3- Add the
spices and the dried herbs, toast in the oil for thirty seconds. Add the wine (or
simply water if you’d prefer) and the mustard. As soon as the sauce comes
together taste and adjust its taste, by adding your desired amounts of honey.

4- Stop cooking
as soon as the sauce is shiny and thick and the chicken is done.